Guilpéhhis bár

General introduction

Like many peoples, the Duiniken also have developed some forms of fermentation to make food last longer and modify its taste. This technique is called guilpéhh in their language and there are two forms of guilpéhh the Duiniken use. The need to make food less prone to spoiling is historically connected to the Duinikens old homeland experiencing winter, during which fresh vegetables and their nutrients were hard or impossible to come by. Their new homeland is slightly more oceanic in climate, but very humid, which also makes food spoil much faster. Nonetheless, both forms of fermentation already were known to the Duiniken before moving to Nuat Duinis Talou. The pots to ferment food are made of earthenware clay and called guilpéhhis bár.

Types and regional differences

The Duiniken use big fermentation pots for both types of guilpéhh. These pots are deposited in underground storages or partly buried and protected by a small roof. Sometimes there are also special rooms or basements for guilpéhh storing.

The first type of guilpéhh utilises lactic acid bacteria, which naturally occurr on some types of foods fermented. The Duiniken call it 'ei fhun guilpéhh. It is mostly used inland and especially for fermenting cabbage of all types. But guilpéhh is rarely made with only one ingredient. If so, the basic name applies and cabbage is what is fermented. Inland varieties also are known for adding fruit, especially apples and grapes. Also, as more wooden or earthy flavours are preferred, sometimes a spice called rús is added or juniper berries or bay leaves. Closer to the ocean a technique called 'aigan guilpéhh is more popular. This term describes the fermentation with more salt. For this process, ocean water is boiled in a pot of a certain size. As soon as it is boiled it is set aside with a lid, to keep it clean. This water has a relatively fixed salinity. The ingredients are kept in salt for a day as to dry them out and clean them. They are they washed and filled into the guilpéhh pots (guilpéhhis bár). What differentiates 'aigan guilpéhh from 'ei fhun guilpéhh is not only the use of treated ocean water, but also the fermentation of seafood or fish along more sour or spicy fruit and vegetables like bell pepper, garlic and lemons.